Aromatic Mesophile (M235) – 330 litres

Description
Mix of different strains of Mesophilic cultures. It is an ‘all-rounder’ or multi-purpose starter culture produces a fast level of acidification, so it can be used on numerous cheese types. It is the most popular of all the starter cultures.

M 235 produces medium to high carbon dioxide gas production, medium to high levels diacetyl (buttery flavour) production. M 235 is similar to M 272 but M 235 is a stronger flavour and gas producer. Its primary functions are three-fold, to produce lactic acid to acidify the milk, releases quite a lot of flavour and to produce eyes or small holes in the cheese. It also produces enzymes for flavour and texture development during maturation.

M 235 also contains the Leuconostoc mensenteroides subs cremoris starter which is an important flavour producer because it has a unique ability to ferment the citrates in milk to produce diacetyl and aroma compounds and carbon dioxide.

Rapid acidification occurs between 20°C – 38°C but will produce acid several °C outside of this temperature range

About

Graham Redhead knows a lot about how to make great cheese. When you leave one of his Intensive 2 Day Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to go on to make literally hundreds of cheeses in your own home.

With a lifetime of experience in the dairy industry from the dairy farm to the cheese factory, Graham has a vast knowledge of Cheesemaking. He has formal qualifications in Cheesemaking and Food Technology and has trained with artisan cheesemakers across Australia, Italy, France and the UK. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997, which was the predecessor of the current Intensive Cheesemaking courses.

Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the Cheesemaking industry.